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Giving process cheese a healthy makeover
 | Heather Anfang, Director Ingredient SolutionsPaul Hughes, Scientist - Land O'LakesLand O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium. Published: 30-Jun-2009 |
IFT trend tour: Color and flavor innovation
| Donald Wilkes, Jessica Jones-Dille, Campbell BarnumAt the IFT trade show in Anaheim, Jess Halliday followed the Flavor and Color Innovation trend tour, and spoke to some of the companies showing their latest developments at the show. Published: 23-Jun-2009 |
FoodNavigator's future as part of William Reed Business Media
| Robert Marr, COO, William ReedFranck Metzger and Jean-Marc Cocogne, - founders of Decision News MediaDon’t miss this video interview with Robert Marr, chief operating officer of William Reed Business Media which recently acquired Decision News Media publisher of FoodNavigator.com and FoodNavigator-USA.com. Published: 03-Jun-2009 |
Round table: The growth of nanotech
| Kathy Groves (Leatherhead), Alan Smith (Consultant)Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM? Published: 26-May-2009 |
Inside DSM’s quality commitment
| Philipp de Simone,Human nutrition and health regional sales director for the east, south east and middle east - DSM Nutritional ProductsPhilipp de Simone, human nutrition and health regional sales director for the east, south east and middle east at DSM Nutritional Products, tells Shane Starling why DSM’s Quality for Life initiative reaches all the way from the factory floor to finished products. Published: 19-May-2009 |
Finding inspiration from bread tastes past
| Daniel MalcorpsCEO - Puratos GroupPuratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market. Published: 14-May-2009 |
Video season's greetings from Decision News Media
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The Decision News Media team would like to bring you its seasonal greetings in person and show you around the offices. Published: 22-Dec-2008 |
Roquette plans for an open, sustainable future
| Marc RoquetteChairman - RoquetteMarc Roquette shares his vision of a future where the glucose molecule, microalgae, and sustainability will figure large. Published: 08-Dec-2008 |
Many manufacturing bases make much sense
| Chris HollebekProduct Manager, Starches - CargillCargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems. Published: 03-Dec-2008 |
Combining and explaining texture effects
| Alexandre LuneauEMEA Regional Director - Cargill Texturizing SolutionsCargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials. Published: 24-Nov-2008 |
Round table: Food policy under Obama
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Barack Obama has pledged to bring change to his country. Three food industry executives discuss what his election could mean for food regulation and trade, and policy interplay with healthcare and energy. Published: 07-Nov-2008 |
Why one lecithin quality does not suit all
| Dr Hanns-Georg BüshelbergerProduct Line Director, Lecithin - Cargill Texturizing SolutionsCargill Texturizing Solutions explains why there is a need for lecithin in various quality grades, and how lecithin can be used to meet market needs. Published: 05-Nov-2008 |
How chefs set standards for new food flavours
| Florian WebhoferSenior Application Specialist and Master Chef - IFFIFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team. Published: 29-Oct-2008 |
Adapting to price volatility
| Alexandre LuneauEMEA Regional Director - Cargill Texturizing SolutionsCargill Texturizing Solutions explains how the food industry must adapt to ongoing raw material price volatility, and what consolidation amongst manufacturers means for their suppliers. Published: 24-Oct-2008 |
Taking starch into the future
| Chris HollebekProduct Manager Starches - CargillCargill gives an insight into evolution of the starch market, and trends that are driving the development of new technologies. Published: 15-Oct-2008 |
Blending food with cardiology
| Dr Richard CollinsCardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods. Published: 11-Jul-2008 |
IFT Cares project gives something back to New Orleans
| Kelly Ahuja & Lam HoodChief Administrative Officer, Spokesperson - Institute of Food TechnologistsHow IFT members are helping to fight poverty in and around the food expo's host city of New Orleans. Published: 11-Jul-2008 |
The several ages of nutrition
| Rodger JonasNational Business Development Manager - PL ThomasAddressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it. Published: 10-Jul-2008 |
Healthy decadent chocolate
| Keith Parle & James CrossDirector Of Functional Food Sales & Strategic Development, VP Of Strategic Development - Kerry Ingredients & FlavoursDecadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture. Published: 10-Jul-2008 |
The soy taste challenge
| Charlie RossRegional Marketing Director, North America - SolaeSolae surveys the market for soy-based products and responds to the challenge of making them taste good. Published: 09-Jul-2008 |
The hydrocolloids squeeze
| Denis SeisunMarketing Consultant - IMR InternationalConsultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market. Published: 09-Jul-2008 |
Cooking with hydrocolloids
| Henri MontyMarketing Inoovation Manager - CP KelcoAs food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other. Published: 09-Jul-2008 |
Leveraging innovation awards
| Roger A, Clemens, DrPH, CNSSpokesperson - Institute Of Food TechnologistsThe 2008 IFT Food Expo Innovation Awards honour the best of the bunch, with companies able to leverage the prestige to boost their profile. Published: 08-Jul-2008 |
Cheese-making tips from the experts
| Dale Schmidt & Vicky BrewerOperations Manager & Senior Scientist, R & D - Land O' LakesLand O'Lakes identifies the vital steps to making good cheddar, and the challenges of making functional and better-for-you dairy products. Published: 08-Jul-2008 |
Taking ingredients around the world
| Harvey ChimoffDirector, Marketing, Americas - Tate & LyleTate & Lyle discusses how it presents ingredient concepts to customers around the world, using prototypes that will appeal to different cultural preferences. Published: 07-Jul-2008 |
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